TERIYAKI CHICKEN AND VEGETABLES #vegetables #teriyaki

TERIYAKI CHICKEN AND VEGETABLES #vegetables #teriyaki

I use solid shapes of chicken bosom for this teriyaki chicken formula, however chicken thighs function admirably as well. I've even utilized meagerly cut hamburger or shrimp in the event that I don't have chicken close by. I like to utilize a brilliant grouping of vegetables.

Broccoli is regularly in the blend, in light of the fact that my children cherish it, and I likewise love utilizing splendid red ringer peppers. Other incredible veggie choices are daintily cut onions, carrots, mushrooms, snow peas or even greens like spinach and cabbage. This teriyaki chicken is an incredible method to get your children to eat their veggies!

The hand crafted sweet and flavorful teriyaki sauce makes this formula exceptional. It's made with fixings that you presumably as of now have in your storeroom, yet the flavor is such a great amount of superior to anything what you'd purchase at the store, and there are no additives either! The best part is that the sauce just takes 5 minutes to make, and you can even influence it to as long as seven days ahead of time and store it in the refrigerator for later use.

TERIYAKI CHICKEN AND VEGETABLES #vegetables #teriyaki

Also try our recipe :  Smashed Chickpea, Avocado + Quinoa Lettuce Wraps #vegetarian #avocado

Ingredients :

For the sauce:
  • ¼ cup soy sauce
  • ½ cup water
  • 2 teaspoons minced garlic
  • 1 teaspoons minced ginger
  • 2 tablespoons of honey
  • 1 tablespoon brown sugar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon + 1 teaspoon cornstarch
For the stir fry:
  • 1 1/4 lbs chicken breast cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 red bell pepper cut into1-inch pieces
  • salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame seeds
Instructions :

For the sauce:
  1. Place the soy sauce, water, garlic, ginger, honey, brown sugar and sesame oil in a small pot over medium-high heat. Cook for 2 minutes. Turn up the heat to high and bring to a boil.
  2. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
For the stir fry:
  1. Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the broccoli and red peppers and season with salt and pepper. Cook for 4-5 minutes or until the vegetables have started to brown and soften. Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp & tender, remove them from the pan and set aside; cover to keep warm.
  2. Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.

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